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Raspberry-Swirl Cheesecake Cupcakes
Credit:
Sang An
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 1/2 cups plus 4 1/2 teaspoons sugar
4 ounces raspberries (about 1 cup)
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan
Gallery
Raspberry-Swirl Cheesecake Cupcakes
Credit:
Sang An
Recipe Summary
Yield: Makes 2 dozen
Gallery
Raspberry-Swirl Cheesecake Cupcakes
Credit:
Sang An
Raspberry-Swirl Cheesecake Cupcakes
Credit:
Sang An
Raspberry-Swirl Cheesecake Cupcakes
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 1 cup finely ground graham crackers (5 ounces; about 8 sheets)
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups plus 4 1/2 teaspoons sugar
- 4 ounces raspberries (about 1 cup)
- 32 ounces cream cheese, room temperature
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- Boiling water, for roasting pan
Directions
Preheat oven to 325 degrees. Place paper liners in the cups of two standard 12-cup muffin tins, and set aside.
Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press 1 tablespoon of the crumb mixture firmly onto bottom of each cup in muffin tin. Bake until set, about 5 minutes. Let cool in tins on a wire rack. Leave oven on.
Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 4 1/2 teaspoons sugar, and set aside.
Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Spoon 3 tablespoons filling into each cup.
Drop raspberry sauce by the 1/2 teaspoon over cakes. With a wooden skewer or toothpick, swirl sauce into filling.
Bake until set, 10 to 12 minutes. Let cool completely in tins on a wire rack. Refrigerate, uncovered, 1 hour or overnight.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Raspberry-Swirl Cheesecake Cupcakes
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Reviews:
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All Reviews for Raspberry-Swirl Cheesecake Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
